How to make easy breakfast pocket pastries with eggs, sausage, and bell pepper.
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Ingredients:
1 Tablespoon Olive Oil (15ml)
Half a Bell Pepper, Chopped
Cooked Sausage (92g)
6 Eggs
Garlic Salt
Black Pepper
1 Cup Muenster Cheese, Shredded
2 Refrigerated Pie Crusts (14oz. / 400g)
Directions:
1. In a pan, heat oil over medium heat. Add bell pepper and cook until softened, 2-3 minutes. Add sausage and cook, stirring occasionally, until browned. Add eggs and season with garlic salt and pepper. Cook, scrambling the eggs, until eggs are cooked through. Add cheese and stir to combine. Remove from heat.
2. Roll out dough on a parchment lined surface. Slice each crust into 6 sections. Spoon the egg mixture onto a dough slice. Slightly wet the edges with water. Top with another dough slice. Press the edges together and crimp with a fork. Make two slices on top to vent. Place pockets on a parchment lined baking sheet. Bake in a preheated oven at 350F for 15-20 minutes or until golden brown.
| Makes 6 Pockets.
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